Boistfort Valley Farm
Community Supported Recipe Box

Baby Spinach & Raspberry Salad

Requiring a scant 20 minutes of prep time, chef Don Jakubowski's flavorful starter salad delivers more than a burst of color: The spinach packs beta-carotene and lutein for healthy eyes; the raspberries, oranges, and carrots add fiber; and the red bell pepper offers vitamin C.


  • 1/4 cup sunflower seeds
  • 1/4 cup white balsamic vinegar
  • 1 tsp honey
  • 1 tbsp each chopped fresh parsley, tarragon, chives and basil
  • 1 clove garlic, minced
  • 1/2 small shallot, minced
  • 1/4 cup canola oil
  • 8 cups baby spinach
  • 1 cup fresh raspberries
  • 2 oranges, peeled, membranes removed, segmented
  • 1 red bell pepper, cored, seeded and cut into 2-inch strips
  • 1 medium carrot, peeled and coarsely grated


serves: 4
total: 20 min
dish: salad
season: summer

Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve.

Nutritional analysis per serving 121 calories, 6 g fat (0.6 g saturated fat), 15 g carbohydrates, 4.7 g protein, 11.5 g fiber

SELF, April 2005, Kohler Waters Spa, Kohler, WI